I have to confess, as delicious as these rolls are, I make them for one reason and one reason only…to eat with the DELICIOUS PEANUT SAUCE. There I said it…
But really they’re so easy to make and you can stuff them with anything you have on hand. If you’re staying a way from gluten, they’re a great gluten free meal too. Veggies, meat, fruit, sea-weed. You name it!
So how did I make them??? Well, here are the ingredients I used and the tips for making the rolls…and my spicy peanut sauce recipe is below too. I assure you, its AMAZING and you’ll want to drink it with a spoon.
mango sliced long
cucumber sliced long
cooked shrimp (fresh or thawed and with tails removed)
thin rice noodles cooked
chopped washed cilantro
shredded carrots (I bought them pre shredded to save time)
rice paper rolls
avocado, peeled, pitted and sliced long
(1) cook the rice noodles according to package instructions, strain and set aside
(2) prep the rice paper according to package instructions, I have to use two papers for one roll in order to keep everything tight and to keep the paper from breaking but you can try with one
(3) work on a clean surface, I use a large plastic cutting board and make your rolls as tight as possible.
SPICY PEANUT SAUCE RECIPE:
4 tbsp PB2 or regular peanut butter
boiling water (about 1 cup…but I boil 2 to make sure I have enough)
2 tbsp sesame oil
2 tbsp tamari soy sauce
1 tbsp rice vinegar
2 tsp Siracha spicy sauce
Start by mixing hot water with your PB2 or peanut butter, until you have the sauce consistency you want. Add the sesame oil, soy sauce, vinegar and siracha. Mix and enjoy. If you have extra I store it in an air tight container for about 3 days in the fridge.